Chicken Roulade with Black Olives and Feta Cheese

We recently started carrying some wonderful crustini spreads from Elki.  As usual, I try to incorporate the products we carry into new recipe ideas.  This is the recipe from the May 31 cooking demo.

Chicken Roulade with Black Olive and Feta filling

4 chicken breasts

1/3 cup Basil Pesto and Black Olive with Feta Crustini Spread

4oz feta cheese

4 Roma tomatoes

2 cups Baby spinach leaves

6 med Shitake Mushrooms sliced thin

2 spring onions

¾ cup julienne carrots

¾ cup chicken broth

1 small can sliced olives

Olive oil

Truffle salt

Slice the chicken breasts into cutlets and pound thin.  In a skillet add the spinach, carrots, onions and mushrooms and crustini spread .  Add 2T olive oil and sauté until partially cooked.  Add 3 oz. feta cheese to the mixture.   Lay a piece of chicken flat then scoop 1-2 T of vegetable and cheese mixture at one end and roll.  Secure with a toothpick.  Place the chicken back into the skillet along with the remaining vegetables.  Pour the chicken broth over the meat and add ¼ t truffle salt .  Cook for approximately 15-20 minutes.   Serve with the remaining feta cheese and sliced olives on top.